Friction factors and rheological properties of orange juice

Abstract The rheological behavior of Brazilian orange juice with different water content (0.34–0.73 w/w) was studied at a wide range of temperatures (0.5–62 o C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel–Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re M ), which includes the Herschel–Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re M .

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